Spicy Shrimp Pot Pies
 
Makes 4
Ingredients
  • 2 recipes Spiced Cornmeal-Buttermilk Dough, divided into 4 disks (recipe follows)
  • 1 tablespoon vegetable oil
  • 1 cup coarsely chopped smoked sausage
  • 2 cups cubed peeled baking potatoes
  • 1 cup chopped yellow onion
  • ½ cup coarsely chopped celery
  • ½ cup coarsely chopped red bell pepper
  • ½ cup coarsely chopped green bell pepper
  • ½ cup all-purpose flour
  • 1 tablespoon chopped fresh thyme
  • 1½ teaspoons Creole seasoning, divided
  • 1 teaspoon kosher salt
  • 1 cup chicken or seafood broth
  • 1 cup half-and-half
  • 1½ pounds large fresh shrimp, peeled, deveined, and cooked
  • 1 large egg
  • 1 teaspoon water
Instructions
  1. Preheat oven to 375°. Place 4 (6-inch) cast-iron skillets on a large rimmed baking sheet.
  2. On a lightly floured surface, roll each disk of Spiced Cornmeal-Buttermilk Dough into an 8-inch circle. Stack dough circles one on top of the other with a layer of parchment paper or plastic wrap between each one. Wrap in plastic wrap, and refrigerate while preparing filling.
  3. In a large saucepan, heat oil over medium-high heat. Add sausage; cook until lightly browned, about 4 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving drippings in pan.
  4. Add potatoes, onion, celery, and bell peppers to pan; cook until softened, about 4 minutes.
  5. In a medium bowl, place flour, thyme, 1 teaspoon Creole seasoning, and salt; whisk in broth and half-and-half. Whisk flour mixture into potato mixture. Cook over medium heat until mixture begins to thicken, about 2 minutes; stir in sausage and cooked shrimp. Divide mixture among prepared skillets.
  6. Working with one crust at a time, cut 4 (1-inch-long) vents in center of each crust. Place crust on top of hot filling; fold edges under, and crimp as desired.
  7. In a small bowl, whisk together egg and 1 teaspoon water. Using a pastry brush, lightly brush egg wash onto crusts. Sprinkle with remaining ½ teaspoon Creole seasoning.
  8. Bake until crust is golden brown and filling is bubbly, about 30 minutes. Let cool on a wire rack for 20 minutes.
Notes
KITCHEN TIP
This recipe can also be baked in a 10-inch skillet or pie pan. Use 1 dough recipe shaped into a single disk, and roll into a 12-inch circle. Continue as instructed in step 6.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/spicy-shrimp-pot-pies/